Episode 297: Velveting, Fish Sauce, Copying Recipes, and More

Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!

Om Podcasten

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.